Espresso Cheesecake Bars

Espresso Cheesecake Bars

This pretty layered bar has a sweet cream-cheese filling atop a mocha-flavored crushed-cookie crust.

Prep Time



Total Time






1 1/2
cups chocolate cookie crumbs
teaspoon instant espresso coffee powder
cup butter, melted
(8-oz.) pkg. cream cheese, softened
cup sugar
teaspoon vanilla
  1. Heat oven to 350°F. In medium bowl, combine cookie crumbs, 1/2 teaspoon of the espresso coffee powder and melted butter; mix well. Reserve 1/4 cup mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan.
  2. Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 teaspoon espresso coffee powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture.
  3. Bake at 350°F. for 15 to 20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3 to 4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.
Makes 25 bars
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Fact
Espresso is full-flavored coffee produced by forcing steam or hot water through finely ground dark-roasted coffee beans.
Ingredient Info
Look for chocolate cookie crumbs in the grocery store baking aisle.
Ingredient Substitutions
Instead of chocolate cookie crumbs, crush chocolate wafers. Place chocolate wafers in a resealable plastic food storage bag and press it with a rolling pin.
Use instant coffee granules in place of the instant espresso coffee powder.

Nutrition Information:

1 Serving (1 Bar)
  • Calories 85
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 3g,),
  • Cholesterol 25mg;
  • Sodium 80mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
    • Sugars 4g),
  • Protein 1g;
Percent Daily Value*:
    • 1/2 Starch;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.